Shiny Chocolate Glaze

Preparation info
  • Yield:

    2 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Sugar 830 g 1 lb 13.28 oz 41.5%<


  1. Bring the sugar, water, cocoa powder, and crème fraîche to a boil while stirring constantly.
  2. Once it comes to a boil, stir in the chocolate and mix until dissolved.
  3. Squeeze the excess water off the bloomed gelatin, add it to the pot, and stir until dissolved.
  4. Pass the mixture through a fine-mesh sieve.
  5. Cool over an ice water bath u